I adore pig hearts, usually just brown them in a saucepan, throw in some liquid (water/broth/wine) and vegetables (sauteed mushrooms and onion, carrots) and let them simmer for an hour, then reducing and finishing the sauce with some cream. For an extra step you can fill the hearts with herbs or garlic or dried fruit and tie them with some string or sticking a toothpick through.

I adore pig hearts, usually just brown them in a saucepan, throw in some liquid (water/broth/wine) and vegetables (sauteed mushrooms and onion, carrots) and let them simmer for an hour, then reducing and finishing the sauce with some cream. For an extra step you can fill the hearts with herbs or garlic or dried fruit and tie them with some string or sticking a toothpick through.

Thanks, this sounds like something I can handle! Do you cut up the heart at all before browning?